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The elusive home made “Restaurant style” curry


jenevers

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31 minutes ago, Murflynn said:

having lived in India, Burma and Singapore for a total of 11 years, I have found that typical 'takeaway flavours' are only experienced in low class eateries, like hawker centres.   Food served in decent hotels, by street vendors and in people's homes bears no resemblance to what we have become accustomed to in the UK.

To be clear, I was talking about UK restaurant/takeaway style.  Not actual authentic cuisine.

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Can I just add that the curry stained recipe was good but you won't get "Authentic" unless you bubble the equivalent  to a mulligatawny soup for a couple of days t use as the stock. AND no Indian restaurant chef would stir in yoghurt for 5 minutes to ensure it did not split. They would have a stock of yoghurt that had had Cornflour mixed and gently heated which, when added, SHOULD not split at all.

Edited by canalboat
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1 hour ago, canalboat said:

Can I just add that the curry stained recipe was good but you won't get "Authentic" unless you bubble the equivalent  to a mulligatawny soup for a couple of days t use as the stock. AND no Indian restaurant chef would stir in yoghurt for 5 minutes to ensure it did not split. They would have a stock of yoghurt that had had Cornflour mixed and gently heated which, when added, SHOULD not split at all.

How do you know this?

You'd think that there'd be a recipe on YouTube

 but all the ones I've seen get nowhere need that restaurant flavour.

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